FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs boiling, shelling and straining, fish fillet and green cutting, sunflower flout pouring with fish broth and maintenance for swelling. One mixes potatoes, turnip, cabbages, green and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing chicken eggs, sunflower flour and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
